The terrace at Blue Duck Tavern is officially open! Along with the opening of the terrace, the seasonal Spring menu was also unveiled yesterday. It includes an abundance of bright, seasonal produce from regional artisans and producers. The team at Blue Duck Tavern includes Executive Chef Frank Loquet, Chef de Cuisine Brad Deboy, Pastry Chef David Collier, and Cheese Specialist Sophie Slesinger.
Here are some of the seasonal Spring offerings:
There are also new seasonal cocktails: Strawberry Gin with rhubarb & espelette tonic, The Lady Bird with gin, rosemary, pineapple, versus, & house grenadine, and The Oak Park with rhum, kiwi, and lime cordial.
I can’t wait to go back and enjoy some of these light & bright dishes at their terrace on a sunny afternoon.
Blue Duck Tavern
24 & M Streets, NW
Washington D.C. 20037
Disclosure: I was invited to a tasting at the restaurant. I was not compensated for writing this post. All views are my own.